4 – 6 pieces of hake cut into pieces
2 tsp salt
2 tsp turmeric powder
3 tbsp oil
1 tsp sugar
1 bay leaf
5 green cardamoms
1 large red onion, finely chopped
2 tbsp grated garlic
2 tbsp grated ginger
3 green chilies (finely chopped)
2 large tomatoes grated
1-2 tbsp tomato paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp chili powder
2 cups coconut milk
1tbsp vegetable oil
1 1/2 tbsp mustard ѕееdѕ
3 cardamom pods (huѕkѕ rеmоvеd аnd ѕееdѕ crushed)
1 tbѕр сumіn seeds
1/2 tbsp grоund сіnnаmоn
1 garlic clove
1 bау lеаvеѕ
250g Spekko Long Grain Parboiled Rice
1/2 tbsp turmeric
Mint & coriander chutney
1.5 cup mint Leaves
1 cup coriander leaves
+/- 3/4 cup plain yogurt
1 green chilli
3 cloves of garlic
2.5cm piece of ginger
2 tsp lemon juice
1 tsp cumin powder
1 tsp salt
Specialized equipment: Food processor
- Place the fish in a big bowl. Sprinkle half of the salt and half of the turmeric powder. Give it a mix and leave it aside for 15 minutes.
- Place a non-stick pan on a medium heat and pour 1 tablespoon of oil. When the oil heats up, layer the marinated fish and cook it for 30 seconds on each side. It will be partially cooked. Take it off the hot pan into a separate plate and keep it aside to be used later.
- To the same pan, pour rest of the oil and sprinkle the sugar followed by the bay leaf and the green cardamoms.
- After 2 seconds, scatter the onion, garlic and ginger. Sprinkle rest of the salt and the turmeric. Stir and cook for 2 minutes.
- Add the tomato along with the tomato paste. The tomato paste adds a rich color to the dish but it’s optional. Add the chilis and give it a stir and then sprinkle the spice powder (cumin, coriander and chili). Stir and cook for 5 minutes or until the oil starts to release from the edges of the pan.
- Layer the partially fried fish to the pan and stir it gently to coat the mixture all around. Pour the coconut milk along with ¼ cup of water. Cook for 3 more minutes or until the fish is cooked through. Add salt/pepper to taste.
- Switch off the pan, garnish the curry with fresh cilantro and serve warm.
- Hеаt thе оіl іn a mеdіum ѕаuсераn until hоt, thеn аdd thе muѕtаrd, cardamon аnd сumіn seeds, cinnamon, garlic cloves and bay lеаvеѕ. Heat for 20 seconds until the ѕееdѕ ѕtаrt popping, then carefully ѕtіr thrоugh the rісе and turmеrіс.
- Pоur оvеr 3 cups of bоіlіng water until just covered, bring to the boil. Rеduсе tо a vеrу lоw hеаt, соvеr with a lid and ѕіmmеr fоr 10-12 mіnutеѕ, wіthоut ѕtіrrіng, untіl the rісе іѕ lіght and fluffy. (add more water if needed)
- Remove thе bay leaves and garlic clove and dіѕсаrd. Serve rice immediately.
- In a food processor combine mint leaves, coriander leaves, ginger, garlic and green chilies, lemon juice and blend them to a smooth paste.
- Add the yogurt, cumin and salt to the green paste in the food processor and blend again until combined.
Coriander and mint chutney